Have you heard of a Peaches and Cream Pie? Up until last week I didn’t know this pie even existed. I’ve had several delicious peach pies but most of them were either a cold, gelatin peach pie, a Peach Pie Crumble (which I also love) or a Peach Cheesecake. But I had never heard of a Peaches and Cream. Where have I been, because this pie was amazing! I’m sorry to post another dessert but before I left on my trip I was trying to use up as many of my peaches from our tree that I could. It was perfect that it was my Mom’s 60th birthday which gave me the perfect excuse to make this pie. This recipe comes from America’s Test Kitchen and the method and pie did not disappoint. In fact, Kris Kimball (the host of ATK) said this was his all-time favorite dessert. I don’t know if I would go that far, but it definitely was delicious! If you have fresh peaches around, this is a must! If you don’t want to make homemade crust, I could see this pie also being great either crustless or in a graham cracker crust. Or, of course you could buy a store bought crust if you need to save time 😉

America's Test Kitchen Peaches and Cream Pie, Recipe: Dessert, Copycat Recipes, ATK Recipe, peaches, Peach Pie, Deals to Meals, Recipe: Pie,
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America's Test Kitchen Peaches and Cream Pie
Ingredients
  1. 1 recipe pie crust (makes 2 pies), made and rolled out into two pie plates
  2. 3-4 lbs. peaches (about 10-15), peeled, seed removed and placed on a cookie sheet
  3. 3 Tbls. sugar, sprinkled on to the peaches
  4. 1 cup heavy whipping cream
  5. 1 cup sugar
  6. 5 egg yolks
  7. 1 tsp. vanilla
  8. 1/2 tsp. salt
  9. 6 Tlbs. flour
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Instructions
  1. Make the pie crust (or buy a premed pie crust). Roll the pie crust into a pie plate and crimp the edges. Bake the pie crusts in the pie plate at 375 for 15 minutes, or until golden brown. Tip: To keep the piece crust flat on the bottom place a flat piece of aluminum foil on the bottom of the pie plate. Top with dried beans to weigh the crust down and bake as normal. When the pie crust is cooked, remove from the oven and let cool.
  2. Peel the peaches, remove the seed and place the peaches on a cookie sheet. Sprinkle the peaches with sugar. Roast the peaches for 30 minutes at 375 degrees, or until juices begin to evaporate. Remove and let cool for a few minutes.
  3. In a bowl, whisk together the whipping cream, sugar, egg yolks, vanilla, salt and flour. Place the roasted peaches into the bottom of each pie crust shell (divide in half). You can cut the peaches in slices or keep them in half sections. Return the pies to the oven and turn heat to 350 and bake for 40-50 minutes, or until the center is set and no longer jiggly. Serve with vanilla ice cream or whipped cream.
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America's Test Kitchen Peaches and Cream Pie, Recipe: Dessert, Copycat Recipes, ATK Recipe, peaches, Peach Pie, Deals to Meals, Recipe: Pie,